Pistachio Free Mediterranean Tomato, Olive & Black Bean Corn Salad
Bright, bold, and packed with texture, this Mediterranean-inspired salad brings together juicy cherry tomatoes, hearty black beans, sweet corn, and briny Kalamata olives in one seriously satisfying bowl. The dressing is where the magic happens — a lemony olive oil vinaigrette spiked with oregano, cumin, and a touch of turmeric that ties every ingredient together with warm, sun-drenched flavor. A short 10-minute rest before serving lets the tomatoes release their juices and the whole thing deepens into something that tastes like it took way more effort than it did. Crunchy cucumber and red onion keep things lively, while fresh parsley adds a clean, herby finish. Optional crumbled feta and torn mint take it over the top if you want to lean into the Mediterranean vibe. Tree nut concerns can make Mediterranean-style dishes tricky since pistachios show up in everything from grain salads to restaurant spreads, but every ingredient here is naturally free of that worry — no swaps needed, no label-scanning required. It works beautifully as a make-ahead lunch, a cookout side, or a light dinner all on its own.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the salad
- 1 pint cherry tomatoes, halved
- 1 can (15 oz) black beans, drained and rinsed
- 1 ½ cups fresh or thawed frozen corn kernels
- ½ cup kalamata olives, pitted and halved
- ½ english cucumber, diced
- ¼ red onion, finely diced
- ¼ cup fresh flat-leaf parsley, roughly chopped
For the dressing
- 3 tbsp extra virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tsp dried oregano
- ½ tsp ground cumin
- ¼ tsp ground turmeric
- ½ tsp salt
- ¼ tsp black pepper
For serving
- ¼ cup crumbled feta cheese (optional)
- ¼ cup fresh mint leaves, torn (optional)
Instructions
- 1
In a small bowl, whisk together the olive oil, lemon juice, lemon zest, dried oregano, ground cumin, ground turmeric, salt, and black pepper until fully combined.
- 2
In a large mixing bowl, combine the cherry tomatoes, black beans, corn kernels, Kalamata olives, cucumber, red onion, and parsley.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!